Herb Crusted Alaskan Salmon
(With Pineapple and Fennel Kachumber)
Herb Crusted Salmon
- 1 kg Alaskan Salmon Fillet cut into 1+ 1/2 inch wide slices
- 1 tbsp Turmeric
- 2 tbsp Wholegrain Mustard
- 2 tbsp Onion-Tomato Masala
- 1 Egg White
- 1 Bunch Fresh Dill chopped
- 1 Bunch Fresh Coriander chopped
- 1 Bunch Fresh Flat Leaf Parsley chopped
- 2 tbsp Fresh Mint (leaves only) chopped
- 4 tbsp Olive Oil
- Sea Salt fine ground
Pineapple and Fennel Kachumber
- 1/4 Pineapple diced (brunoise)
- Bulb Fennel diced (brunoise)
- 1 Green Chilli deseeded and chopped fine
- 1/2 Lemon juice only
- 1/2 tbsp Sugar
- 1/2 tbsp Olive Oil
- 2 tbsp Mustard Seeds
Herb Crusted Salmon
Wash the fish, leave to drain and pat dry with kitchen towel.
Mix turmeric and mustard and rub the pieces of fish with it.
Mix together masala, chopped herbs, egg white, olive oil and salt.
Plump up the fish with this mixture, cling film each steak and refrigerate for 30 min.
Pre-heat the oven to 200C.
Pineapple & Fennel Kachumber
Mix all ingredients in a mixing bowl except oil and mustard seeds.
Heat oil in a pan, add mustard and remove from flame when it crackles.
Add to the rest of the ingredients in the mixing bowl and toss well.